Tuesday, June 26, 2007

Smoked Chicken Wings

I did quite a bit of cooking over the weekend so I'll have a few things to share this week. First up is the appetizer for Saturday's cook. I've been wanting to do some chicken wings for a while. I was trying to think up a recipe when I saw this post at Jason's BBQ Blog. His wings looked fantastic, so I thought I would give them a try. I had to deviate from his recipe some so I'll post what I did here.

The rub:

  • 1 part kosher salt.
  • 2 parts turbinado sugar
    • Jason used yellow sugar...I'm going to show my ignorance and say that I don't know what that is.
  • 1 part paprika
  • 1 part garlic powder
  • 1 part onion powder
  • 1 part dry mustard
    • Jason used ground black mustard...again, not sure what that is.
  • ½ part coriander
    • Jason used cardomom, but it was outragously expensive, so I substitued.
The sauce:
  • 2 cups smoked tomato halves
    • Two good sized tomatos, smoked on the Chargriller for about an hour at 250ish. I don't think I smoked them as long as Jason did.
  • 1/2 to 3/4 cup dried dates.
    • Jason used fresh dates (I think), but I could find any.
  • 1 clove garlic smashed
  • 1 large red onion, quartered.
  • 1 tablespoon olive oil
  • 1 juice from ½ of a lemon
  • ½ tablespoon rosemary
  • ½ tablespoon thyme
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
Put all of the sauce ingredients into a blender or food processor and liquify it.

I sprinkled the rub very liberally over the wings and let them sit for 15 or 20 minutes. Jason used a BBQ wok for his wings but I used a couple disposable aluminum pans. I put one layer of wings per pan and smoked for a total of about 2 hours or so. You can rip one open when you think it's close and take a look to make sure they are done. The fat really came out of the wings, so I drained the fat twice during the cook. Like Jason, I put the sauce on about a half an hour before the cook was over.

The sauce ended up kind of gooey, so I fired up the kettle and charred up the outside of about half the wings....you could see them on the left of the pic. The ones that I put on the kettle definitely had a slightly different taste, but they were equally good. These wings will definitely be made many more times. They were fantastic.

Update: make sure you check out my update on this recipe in a more recent post.


Matthew Saunders said...

Dang those look good. But I once again find myself confused by the term "liberally." If applying something liberally means applying a lot of it (that's my understanding, anyway), does "very liberally" mean an extra lot, or not as much?

Hogwild said...


Thanks for commenting and the wings were very good. I may cook them again this weekend.

Once of the definitions of liberally is, "in a generous manner" (dictionary.com). So, in this case it means an "extra lot".


Anonymous said...

You can purchase Black Mustard Seeds @ www.kalustyans.com, search for Mustard Seeds. I also documented making mustard @ Larouex's Blog

Hogwild said...

Larry (I'm just assuming you're Larry),

Thanks for posting that link. Learn something new everyday.


Anonymous said...

turbinado sugar

is called pure cane sugar.. its not grinded finr like white sugar